1-Bowl Vegan Chocolate Cake from Minimalist Baker
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 357.4
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 400.8 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 6.3 g
- Protein: 5.1 g
View full nutritional breakdown of 1-Bowl Vegan Chocolate Cake from Minimalist Baker calories by ingredient
Introduction
1-Bowl Vegan Chocolate Cake by Minimalist BakerTaken from https://minimalistbaker.com/one-bowl-vegan
-chocolate-cake/
The Minimalist Baker website also has a recipe for frosting, which is not included here. 1-Bowl Vegan Chocolate Cake by Minimalist Baker
Taken from https://minimalistbaker.com/one-bowl-vegan
-chocolate-cake/
The Minimalist Baker website also has a recipe for frosting, which is not included here.
Number of Servings: 10
Ingredients
-
1.5 cup Almond Breeze Unsweetened Almond Milk
.5 tbsp Apple cider vinegar drink (10 ml in a glass of water)
1.25 cup Applesauce, unsweetened
.5 cup (8 fl oz) Regular Coffee, brewed from grounds
.67 cup Coconut Oil
2 tsp Vanilla Extract
2 cup Whole Wheat Flour
1.33 cup, packed Brown Sugar
1 cup Cocoa, dry powder, unsweetened
2 tsp Baking Soda
1 tsp Baking Powder
.25 tsp Salt
Directions
Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray. Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat mixture until no large lumps remain. It should be creamy and pourable.
Divide batter evenly between your cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Once the cake is cooled, dust with cocoa powder before serving.
Serving Size: 10 cake slices
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat mixture until no large lumps remain. It should be creamy and pourable.
Divide batter evenly between your cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Once the cake is cooled, dust with cocoa powder before serving.
Serving Size: 10 cake slices